Effects of dietary supplementation of vitamins D3 and E on quality characteristics of pigs and longissimus muscle antioxidative capacity

Meat Science

Volumn 77, Issue 2, 2007, Pages 264-268

  Lahucky, Rudolf ^a   Bahelka, Ivan ^a   Kuechenmeister, Ulrich ^b   Vasickova, Katarina ^a   Nuernberg, Karin ^b   Ender, Klaus ^b   Nuernberg, Gerd ^b  

^a Slovak Agricultural Research Center   (Slovakia)

^b LEIBNIZ INSTITUTE FOR FARM ANIMAL BIOLOGY FBN   (Germany)

Author keywords

Antioxidative capacity; Feeding; Meat quality; Pig; Vitamin D3; Vitamin E

Indexed keywords

SUIDAE;

EID: 34447101949     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.012     Document Type: Article

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